Cuisinart WOK-703C manual RED Cooked Chicken, Ginger Beef with Broccoli, Teaspoon 10 ml sesame oil

*Salted black beans can be found in Asian grocery stores or in the international food section of a well-stocked grocery store.

**If you purchase the spare ribs from a butcher or grocer with a full service meat department, ask the butcher if they can be cut crosswise into 2-inch

(5 cm) lengths on the band saw. This is not necessary, but gives you a size rib more similar to dim sum.

Nutritional information per serving:

Calories 702 (61% from fat) • carb. 25g • pro. 41g • fat 47g • sat. fat 16g

• chol. 156mg • sod. 2440mg • calc. 126mg • fiber 1g

RED COOKED CHICKEN

Makes 6 servings (2 pieces per person)

12 chicken thighs, skinless, bone-in

5green onions, trimmed [include 2 inches (5 cm) of green]

1cup (250 ml) water

1⁄3 cup (75 ml) soy sauce, low-sodium

1⁄4 cup (50 ml) dry sherry

1⁄4 cup (50 ml) brown sugar

1⁄2 tablespoon (7 ml) vegetable oil

8slices ginger root, each about the size of a quarter

1clove garlic, peeled, chopped

3whole star anise (may substitute 11⁄2 teaspoons (7 ml) crushed fennel seeds)

1whole cinnamon stick

2teaspoons (10 ml) cornstarch dissolved in 2 teaspoons (10 ml) water

1teaspoon (10 ml) sesame oil

Wash and dry chicken thighs. Remove all visible fat with a sharp knife.

Slice three of the green onions into 11⁄2-inch (4 cm) lengths. Chop the remaining two green onions. Combine the water, soy, sherry, and brown sugar.

Heat the vegetable oil in the Cuisinart™ Electric Wok set at 375°F (190°C). When oil is hot and simmering, add the ginger, garlic and sliced green onions. Stir-fry for 20 to 30 seconds. Add the liquid mixture, star anise and cinnamon

stick; bring to a boil. Add chicken, stir to coat and return to a boil. Reduce the heat to 200°F (90°C) to simmer; cover loosely. Simmer for 35 to 40 minutes, turning chicken after about 20 minutes. Remove the chicken to a warm deep platter or shallow bowl. Cover loosely and keep warm.

Skim any fat from the sauce. Increase heat to 300°F (150°C) and cook sauce, uncovered, until reduced by half and syrupy, about 15 to 20 minutes. Lower the heat to 225°F (100°C). Stir the cornstarch mixture, then stir into sauce. Cook for 1 minute. Add sesame oil and stir. Return the chicken to the sauce and garnish with reserved chopped green onions.

Nutritional information per serving:

Calories 616 (65% from fat) • carb. 13g • pro. 39g • fat 44g • sat. fat 12g

• chol. 184mg • sod. 1077mg • calc. 46mg • fiber 0g

GINGER BEEF WITH BROCCOLI

Makes 4 servings

Marinade:

3⁄4 pound flank (375 g) steak, cut into 3-inch (7.5 cm) slices

11⁄2teaspoons (7 ml) dry sherry

11⁄2teaspoons (7 ml) soy sauce

1 teaspoon (5 ml) cornstarch

Sauce:

3tablespoons (45 ml) chicken stock, nonfat, low-sodium

2tablespoons (30 ml) dry sherry

2tablespoons (30 ml) soy sauce

3tablespoons (45 ml) minced ginger

1⁄2 teaspoon (2 ml) granulated sugar

8ounces (250 g) broccoli, stems and florets

2tablespoons (30 ml) vegetable oil, divided

1⁄4 cup (50 ml) water

1red bell pepper, cored, seeded and cut into 1⁄4-inch (1 cm) slices

3tablespoons (45 ml) green onions, cut in 1-inch (2.5 cm) pieces

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